Amazing Tofu Lo Mein

Amazing Tofu Lo Mein.jpg

Grains, Meat/Meat Alternative, Vegetable, Main, Asian, Plant-Forward

Yield: 100 Servings

Grains: 2 oz.

Meat/Meat Alternative: 1 oz.

Vegetables: 1/8 cup

Ingredients

43 lb., 12 oz. Tofu, Cubes or Filets

9 1/3 cups Soy sauce, low sodium

4 ¾ cups Canola/olive oil blend

3 1/8 cups Sesame oil

11 lb., 10 oz. Spaghetti noodles, pasta, whole wheat

15 lb. Onion, yellow, 1/4-inch diced

1 bag (2 ½ lb.) Cabbage, green, shredded

5 lb. Carrots, shredded (matchstick)

1 2/3 qt. Teriyaki sauce, low sodium, preservative free

3 ¾ cups Sesame oil

1 ¼ cups Sriracha hot chili sauce

Method

  1. Preheat oven to 375°F. Line sheet pans with parchment paper and spray lightly with vegetable oil spray.

  2. Combine the diced tofu with soy sauce, vegetable oil, and toasted sesame oil. Mix until all pieces are coated.

  3. Transfer the diced tofu to the prepared sheet pans. Bake in the preheated oven for about 15 minutes, or until the tofu is caramelized.

  4. Cook whole wheat pasta according to package directions to al dente.

  5. Place 5 pounds cooked spaghetti in each hotel pan.

  6. Add onions, shredded cabbage and carrots to each hotel pan.

  7. Pour teriyaki glaze into a liquid measuring container. Whisk in toasted sesame oil, and sriracha.

  8. Pour 4 1/4 cups plus 2 tablespoons sauce mixture over each pan.

  9. Cover and bake in the preheated 350°F. for about 30 – 40 minutes.

  10. Remove from the oven. Stir to distribute the sauce and vegetables into the noodles.

  11. Serve 1 ½ cups of the vegetable lo mein noodles topped with 1 cup of the seasoned baked tofu.

Source: Jeremy West, Greeley-Evans Weld County School District 6